Categorized | Food

Red Curry Chicken

By Duane Pemberton

  • 2lbs of Chicken Breasts
  • 2-3 Tablespoons of Red Curry Paste
  • 3 Cans of Coconut Milk
  • 1 Tablespoon Fish Sauce
  • 1/2 Cup of Brown Sugar
  • 4 Bell peppers
  • 2 Medium Onions
  • 1 bunch of Thai Basil
  • Bean Sprouts
  • Sesame Seeds (optional)

Combine the coconut milk, curry paste, brown sugar and fish sauce into a medium saucepan and simmer on medium low.

For the chicken, you can pan-sear or grill it with just salt&pepper for seasoning.

Sauté the onions and peppers in a fry-pan or wok until nice and tender – I use either wok oil or conola oil works too.

Plate all ingredients and top with the bean sprouts and basil.

Serve over your choice of rice, I normally use brown-rice.

*I’d pair this with a semi-dry riesling or Gewurztraminer

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